Swiss Hash Browns Recipe (Potato Rosti) Is Pure Bliss (4 Ingredients, 30 Minutes) European German Side Dishes Vegetables Budget Dinner Vegetarian

If you think hash browns are your favorite crispy potatoes, do we have a recipe for you. Meet potato rosti, or Swiss hash browns. 

"Originally from the Canton of Bern, rösti (almost rhymes with PUSH-tea, but with an R) was first recognized as a farmer’s breakfast dish as it’s great fuel for a long day in the fields. Today it’s commonly found in restaurants countrywide as a dinner dish or side dish often accompanied by eggs, ham, bacon, onions or a nutty mountain cheese. This is such an iconic Swiss-German dish, the cultural contrast between the French and German regions of Switzerland is commonly referred to as the Röstigraben, or Rösti divide," according to an article on Alpine Hikers.

They had us at "farmer's breakfast." Swiss hash browns are really easy to make and require just a few simple ingredients. Here is your short shopping list for this gluten-free potato rosti recipe: potatoes (check out the health benefits of potatoes), salt, black pepper and butter. That's it. The star of the show is the potatoes. You can use russet potatoes, but Yukon gold will result in a more flavorful dish. 

Serve this crispy pan-fried potato pancake as a side dish for breakfast, brunch or even dinner. 

Cuisine: Swiss / European / German
Prep Time: 6 minutes
Cook Time: 24 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 2 pounds Yukon gold or russet potatoes
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon butter, melted
• 4 tablespoons butter, for cooking (divided)

Here's how to make it: 

1. Peel and grate the potatoes. (A box grater works great for this.) Squeeze the potatoes day with a paper towel or clean kitchen towel and place in a bowl. Add the 1 tablespoon of melted butter, salt and black pepper. Stir to coat the potatoes. 
2. Melt 2 tablespoons of the butter in a 10-inch nonstick skillet over medium-low heat. Put the potatoes into the pan (do not pack them in) and gently push the top to even it out. Cook for about 12 minutes or until golden and crispy on the bottom. 
3. Cover the pan with a plate or cutting board and carefully flip the potato out of the pan. Melt the remaining butter in the now empty pan. Carefully put the potato back into the pan. Cook the other side until golden and crispy, about 12 more minutes. (A knife should be able to pass through the center easily.)
4. Slide the potato rosti onto a serving plate. Cut into wedges and serve hot. (For some freshness, you can garnish with chopped green onions and/or fresh chives.) Store any leftovers in an airtight container in the fridge.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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